Bûche de Noël ~ Christmas Yule Log

December 13, 2018 (updated December 26, 2022) by Zoë François | cake, Holiday, recipe, video

This is a classic French dessert that is served at Christmas time. Bûche de Noël translates as the “Christmas Log” and is meant to look like the piece of wood you are about to toss into the fireplace. It is a rather odd tradition and yet I find myself making one every year. It always reminds me of the TV station that plays Christmas music and shows nothing but a burning log in a fireplace. I thought those were just memories of my long ago childhood, but I was amazed to see that the burning log still finds its place on YouTube even today.

Despite my unglamorous association there is something quite elegant and beautiful about the Bûche de Noël. According to Larousse Gastronomique the yule log cake tradition started in the 1870s when Parisian pastry chefs decided to replace the less elaborate brioche style fruit loaf with this more festive confection. Although I am quite partial to the Panettone style breads, I can see why pastry chefs created something a little more fussy to work on, that is just how we are!

I created the yule log pictured here for the holiday issue of Better Homes and Gardens. You can find the recipe here and you’ll find a video of me creating one in here.

This chocolate and halva version is from Zoë Bakes Cakes!

More Bûche de Noël Recipes

How to make Bûche de Noël - Christmas Yule Log | Photo by Zoë François

The video matches this recipe and not the one in the Better Homes and Gardens article. Assembling the Yule log is essentially the same no matter what cake or filling you use, so the video will be helpful no matter what. You choose the flavors and style of decoration. Have fun and Happy Holidays!

The beauty of this recipe is that you can use any flavor combination that you choose. I’ve even done them with ice cream in the center or mousse. For this one I used a classic vanilla chiffon roll, ganache and buttercream.

How to Assemble Bûche de Noël

Find the full recipe below.

(Here is the recipe for the praline buttercream you see in the photos) – the following directions match the yule log in my video.

Unroll the cake and spread all but a 1/4 cup of the cooled ganache over the complete surface of the cake with an offset spatula.

Using the parchment to help you roll the cake over the ganache into a tight log starting at the long end.

Wrap the log of cake and refrigerate for at least an hour to set the ganache, which will make the cake easier to work with.

Once the cake is chilled cut it at an angle in half. Cut one of the halves again making one of the pieces 1/4 and the other 3/4. Place the 3/4 piece against the half log and the 1/4 piece will sit on top of the half log.

Spread the buttercream over the surface of the cake. You want to create the appearance of bark so don’t worry about it being too smooth, you probably will not use all of the buttercream. I even swirl the ends to resemble the cut end of the log. Save at least a small portion of the buttercream to mix with the reserved ganache.

Blend the reserved ganache with the buttercream to create a contrasting color. Use your spatula to spread this onto the log in patches. You want to be able to see the lighter buttercream underneath.

Use a fork to create the bark texture on the Bûche de Noël and swirl the two buttercream colors together.

Create peeling bark for your Bûche de Noël by shaving a chocolate bar with a sharp knife. Sprinkle it over the top of the log and then dust with powdered sugar snow.

Recipe for the meringue mushrooms decor can be found in the Better Homes and Gardens article.